NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into thin strips and place them in a medium mixing bowl.

• 3

  Add the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing thoroughly to ensure every piece is well-coated in the spice blend.

• 4

  Spread the seasoned chicken in a single layer on the prepared baking sheet and roast for 15 to 18 minutes until the edges are golden and crispy.

• 5

  While the chicken is roasting, lightly sauté the cauliflower rice in a non-stick skillet over medium heat for about 5 minutes until tender and slightly toasted.

• 6

  Prepare the fresh salad by dicing the cucumber and halving the cherry tomatoes, then whisk together the tahini, lemon juice, and water in a small ramekin until smooth and pourable.

• 7

  Assemble the bowls by layering the cauliflower rice at the base, topping with the roasted chicken and vegetable salad, and finishing with a generous drizzle of the creamy tahini sauce.